Ingredients

1 package uncooked lasagna noodles
water to cook noodles
1 tsp. salt for water
4 C. shredded mozzarella cheese low cal, low fat
3 jars pasta sauce of your choice (or 8 C.)
2 pound low-fat ricotta cheese
1 Tbsp. sugar
1/2 C. low-fat parmesan cheese
3 Tbsp. parsley flakes
1 Tbsp. italian seasoning
2 pound turkey italian sausage
1 tsp. honey
1 tsp. salt
pepper to taste
4 eggs (or egg substitute to equal 4 eggs)
parmesan cheese to taste

Cooking Instructions

Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexible but not fully cooked. Drain on aluminum foil or waxed paper and cool completely. In a large Saute pan, Saute turkey, italian sausage until completely cooked. Crumble. Drain and set aside. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozzarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well. In a very large (roasting pan size) baking pan, add 1/2 C. of the sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of the cheese mixture, and then add 1/2 of the sausage on top of the cheese. Add 1 to 1 1/2 C. of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional mozzarella cheese and parmesan cheese, if desired. Heat oven to 400. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly (and the pan is sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)